Part-time, entry-level Events Assistant

Position Overview:

Primary job responsibilities include assisting facility event coordinators and event management team on all events, greeting clients and customers, answering phones, updating and maintaining mailing list databases, assisting staff with working on various potential meeting, convention and social functions and assisting with registration desk for events.

Applicants must be proficient in Microsoft Office software. Key competencies include organization and planning skills, work management and prioritizing skills, verbal and written communication skills, attention to detail, accuracy, reliability and must possess excellent customer service skills. Working nights, weekends, and Holidays is required. EOE. Please send resume and best way to reach you to mcamp@feacc.com.

Executive Chef

Position Overview:

The Fredericksburg Expo and Conference Center is pleased to announce it is seeking candidates in a very exciting opportunity in the Executive Chef Position. Located in the hub of the regions social and economic center, Fredericksburg Virginia, the ownership and executive management is looking for immediate placement of this important and growing position.

The company, with other recent exciting new management placements in operations, sales, and general management, is seeking to hire a seasoned professional with a strong culinary and production background to join the growing team. Experience in catering, banquets, weddings, social events, and concessions is important. The company is growing and the operating atmosphere is a great team environment that encourages and celebrates new ideas, collaboration, internal development, and individual and team achievement.

The position offers competitive compensation and benefits. The leadership group is experienced and driven to top line performance and growth. The successful candidate can expect a busy, challenging, and growth oriented environment.

Position Purpose

The Executive Chef is charged with maximizing the productivity of the culinary staff by managing the cooks, utility, and others who serve as direct reports within the culinary department. The Executive Chef will train and manage culinary personnel and will supervise and coordinate all related culinary activities in collaboration with the Director of Food and Beverage. Position will estimate food consumption and purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering.

Responsibilities​

Lead the Culinary Management Team to oversee all aspects of food preparation, product handling, equipment utilization and food safety; Monitor and ensure quality and effectiveness across all departments – concessions, banquets, large scale plated catering and tasting events.

Ensures adherence to company standards for food quality, creativity, taste, flavor and

Establishes and continuously improves the flow of work in the culinary department to maximize quality and efficiency.

Assures a positive and safe workplace environment free of harassment and discrimination.

Develops and delivers training to strengthen culinary skills, customer service skills and kitchen

Determines the make-or-buy decisions for food products which support the achievement of the overall financial objectives.